South African Avocado Growers Association Yearbook 1987.

10:157-159
Proceedings of the First World Avocado Congress

Storage and transport of avocados - practical considerations for the

South African export situation

GJ EKSTEEN and JM BESTER

Perishable Products Export Control Board, PO Box 1448, Cape Town 8000, RSA

SYNOPSIS
South African avocados require at least 28 days between being picked and sold.
Extensive research was undertaken to understand the behaviour of locally produced
avocados and also to develop transport procedures to distant markets. The relevant
information applicable to the South African situation is reviewed in an attempt to
formulate handling procedures and shipping conditions. A proposed temperature
management system to accommodate the changing seasonal requirements of the
avocado fruit is formulated.

INTRODUCTION
The main avocado production areas are in the subtropical regions of the northern
Transvaal. The avocados produced in these areas are transported by road over a
distance of about 2000 km to Cape Town from where they are exported. The journey
with a refrigerated truck takes about 36 hours, the transfer operation into containers
some 10 minutes and recooling in the refrigerated container holding store to the
carrying temperature requires another 24 hours. The sea voyage from Cape Town to
the UK and Continent lasts another 17 to 19 days. If accumulation for a nine-day
shipping schedule and marketing period is added to the total transport period, it is clear
that a total storage period of between 21 and 25 days is required.

During this long storage period at low temperatures, chilling injury, physiological
disorders and pathological diseases can develop if special procedures are not applied.
Temperature management according to fruit characteristics is one of the most important
factors determining ripening rate and final eating quality. The effect of temperature and
other factors on commercially successful storage during long distance transport is
discussed in this paper.

FACTORS AFFECTING AND PROCEDURES TO IMPROVE QUALITY

Cultural and seasonal factors
Irrigation and nutrition are two very important factors affecting quality. If any one or both
are not correctly applied, post-harvest quality and ripening are affected. Bower (1984)
proved that moisture stress conditions during the pre-harvest stage resulted in more
rapid post-storage ripening.
Fruit with a high calcium (Ca) content is less susceptible to physiological disorders
(Faust & Shear, 1968; Veldman, 1983). Higher levels of Ca in fruit tissue reduce pre-
climacteric, climacteric and post-climacteric respiration (Faust & Shear, 1972). Avocado
fruit with a high Ca content ripens more slowly (Tingwa & Young, 1974). Variation in
ripening rates can therefore also be attributed to variation in fruit Ca content.

Seasonal effects are also important when post-harvest quality of avocados is

considered. Rowel & Durand (1982) reported poor quality after seasons of heavy
rainfall. Anthracnose and stem end rots are major post-harvest problems (Burelli, 1982;
Truter & Eksteen, 1983) which are affected by climatical conditions.

Post-harvest quality also varies between different seasons and even within a given
season under relatively similar handling and transport conditions. Pulp spot and chilling
injury were more severe during 1981 than during 1982 (Bezuidenhout & Kuschke,
1983). It has also been established that under simulated (Smith, 1984) and export
conditions (Bezuidenhout & Kuschke, 1983), pulp spot was highest during the first part
of the season and decreased towards the end of the season. This decrease in pulp spot
was associated with an increase in grey spot.

PHYSIOLOGICAL AND OTHER POST-HARVEST FACTORS

Picking maturity. Oil content is regarded as the most important maturity criterium for
South African avocados and Swarts (1978) has proved a direct relationship between oil
and moisture content. Oil content consistently increases during the season (Smith &
Huisman, 1982). Burelli (1982) indicated significant differences in oil content between
large and small fruit early in the season. These differences disappeared later in the
season. No relationship between oil content and chilling injury could however, be
proved (Swarts, 1980).

It was established (Swarts, 1980) that chilling injury was drastically reduced as the
season progressed. Swarts also proved that this was not an effect of picking maturity,
but the result of a drop in the pre-harvest ambient temperature to below 17C.

These results were confirmed by Smith (1985) and in practice this means that the
storage temperature during the early parts of the season (ambient conditions still
relatively warm) should be higher than later in the season. This concept was tested and
proved by Vorster et al (1987). These authors proved that Fuerte avocados picked later
in the season can be, stored at 3,5C without the danger of chilling injury.

Physiological aspects. Van Lelyveld et al (1983) indicated that the enzyme

phenylalanine ammonia - lyase (PAL) activity was higher in pulp spot-affected fruit than
in healthy fruit. Differences in PAL activity between proximal and distal parts of the
same fruit were indicated, but no seasonal variation in PAL activity was reported.

Grey spot is associated with senescence (Eksteen & Truter, 1983) and factors such as
advanced picking maturity, slow cooling, high storage temperatures and long storage
periods will increase the incidence of this disorder. This was confirmed by Slabbert &
Toerien (1984) who reported less grey spot with fast cooling of late season fruit.

Cooling rate. Slow cooling drastically reduces internal discolouration of avocados

(Pantastico et al, 1975). There is also a strong correlation between chilling injury, pulp
spot and grey spot of avocados. Bezuidenhout (1983) indicates that an increase in
chilling injury results in an increase in pulp spot. It is known that early season fruit is
much more susceptible to chilling injury than fruit picked later in the season (Smith &
Hunt, 1984). It can therefore, be stated that the high incidence of pulp spot during the
early parts of the season may indirectly be the result of too fast cooling.

This relationship between chilling injury and other physiological disorders may however
not always exist. Slabbert & Toerien (1984) reported a significant increase in cold injury
with fast cooling, but did not find any effect on pulp spot, grey spot and vascular
browning. It is clear that other factors also play an important role in the development of
physiological disorders (water stress, maturation etc).

Storage temperature and period are two very important post-harvest factors affecting
the quality of South African avocados on distant markets. Smith (1985) identified three
different phases during maturation of avocado fruit and indicated different storage
conditions for each phase. These phases are:

Phase 1:
With orchard temperatures less than 10 hours below 17C and oil content less than
16 per cent, a storage temperature of 6,5 C is recommended.
Phase 2:
With orchard temperatures of at least 10 to 15 hours below 17C and oil content
above 16 per cent, the storage temperature can be reduced to 5,5C without the
risk that chilling injury may affect market quality.
Phase 3:
With orchard temperatures for longer than 15 hours below 17C and oil content
above 20 per cent, the storage temperature can be reduced to 4,5C.

The findings of Smith (1985) were verified and confirmed by Vorster, Toerien &
Bezuidenhout (1987). These authors recommend lower storage temperatures as the
season progresses and even propose a storage temperature of 3,5C for shorter
periods later in the season. This concept was tested on export fruit during the 1986
season and a substantial improvement in quality was achieved (PPECB and Westfalia
unpublished results). The procedure will have to be refined during the 1987 season
before a general industry recommedation can be finalised. Of particular importance is
the correct and accurate definition of the different phases.

The storage temperature also affects the total storage and shelf-life period, but the time
between picking and marketing is very critical. An improvement in quality can be
achieved by reducing the average storage period of 24 to 29 days even by only two
days (Smith, 1982). For this reason fruit should be picked as close to shipping as
possible and there should be a minimum delay in transportation to Cape Town and in
transfer to containers and the ship (Smith, 1982).

Packaging, ventilation and en route cooling are factors that can assist in maintaining
good temperatures and to reduce storage (shipping) period. Cartons which allow
positive vertical air circulation can ensure effective cooling and even temperatures
(Toerien,1986). Fruit picked up to four days before shipping can be cooled in the
production area before being transported to Cape Town.

Effective cooling en route and completion of cooling after containerisation in Cape Town
prior to shipping can effectively reduce total storage period. This is because fruit from
the last day's pickings will be at the correct temperature at the time of shipping. This can
only be achieved if the following conditions are met:

1. The field heat must be removed so as not to exceed a pulp temperature of more
than 16C at the time of loading.

2. The structure of the mechanical refrigerated truck must be properly cooled down
to 5,5C and this temperature should be accurately maintained during the
approximately 36 hours transit period to Cape Town.

3. Sufficient air circulation should be maintained throughout the journey which

means that the circulation fans should be operated at full speed all the time. A
circulation of at least 40 air changes per hour based on the empty volume of the
truck is required.

4. The cartons should be designed to allow maximum air circulation. This is

essential because the coolant (cold air) must make direct contact with the
product. If the above requirements can be met, effective further cooling en route
is possible as can be seen from Table 1.

5. Quick transfer from the road unit to the shipping container in Cape Town and
immediate continuation of cooling in the Cape Town holding store.

6. A further 2 to 3C temperature drop can be achieved within a 24-hour cooling

period in the Cape Town holding store. This however, is only possible if a
positive and even air flow can be maintained throughout the stack. With the ISO
pallet (1 200 x 1 000 mm) too much air (13 per cent) actually bypasses the load,
but the non-standard (1110 x 1 120 mm) pallet presently used by some
exporters, could reduce this problem. (See Figure 1 for stowing pattern.)

7. Later during the export season, fruit ripening takes place at an accelerated rate
and soft fruit becomes a problem. Susceptibility to chilling injury also decreases
later in the season. The shipping temperature can then be dropped to 3,5C for
the last seven days of the 21-day total transport period as tested and
recommended by Vorster & Toerien (1987). Effective and positive air circulation
through the pallet and carton remains a prerequisite.
TABLE 1 The extent of cooling that takes place during a 36-hour road transport period
(calibrated and pre-cooled SATS truck, high-speed fans).

Pallet Loading Arrival temp Pallet Loading Arrival temp

No temp C C No temp C C
1 11,9 7,9 6 15,9 9,8
2 10,9 8,3 7 14,0 8,1
3 15,2 7,7 8 16,9 9,2
4 16,7 9,1 9 15,3 9,5
5 16,8 7,5 10 17,5 8,0
Average loading temperature at Tzaneen 13,9C.
Average arrival temperature in Cape Town: 8,3C

RECOMMENDED TEMPERATURE MANAGEMENT REGIME

If research findings and experience with semi-commercial export experiments are
considered, it becomes clear that temperature management is absolutely essential to
ensure high quality avocados on the overseas market. It has been proved that the
avocado continuously changes during both pre- and post-harvest periods. It is therefore
also essential to change the storage conditions to comply with the fruit requirements: a
concept which has been practised for more than 50 years by the deciduous industry
(Davies et al, 1935) and which may also be adopted for avocado exports to overseas
markets.

Certain parameters (especially pre-harvest temperatures and oil content) will have to be
accurately defined but the following recommendations based on research by Swarts
(1980), Smith (1985) and Vorster, Toerien & Bezuidenhout (1987) can be made:

1. The period between picking and marketing should be as short as possible. Under
local conditions this should preferably not exceed 21 days.

2. This becomes extremely difficult with a nine-day internal shipping cycle but, with
intelligent temperature management, last day pickings can be shipped at higher
 temperatures.

3. Removal of field heat, properly designed cartons and stacking patterns, effective
transport and transfer systems to cooling facilities on land and on board ship are
essential.

4. During at least the first four to six weeks of the season when the oil content is still
below 14 per cent, the fruit should be kept at 7,5 to 7,2C for seven days after
picking before the temperature is lowered to 5,5C for the rest of the voyage.

5. Storage and transport from orchard to market at 5,5C during the middle part of
the season (oil content 15 to 20 per cent).

6. During the latter part of the season (oil content above 20 per cent) ship at 5,5C
for approximately 14 days from picking before reducing temperature to 3,5C for
last seven days of voyage.

REFERENCES

1 Bezuidenhout, JJ & Kuschke, Eileen, 1983. Voorkoms en tendense van na-oessiektes

by Suid-Afrikaanse avokado's in 1982 by Rungis. S Afr Avocado Growers' Assoc Yrb, 6,
20-23.

2 Bezuidenhout, JJ, 1983. Die voorkoms van mesokarpverkleurings by Fuerte

avokado's op die Rugismark gedurende 1982. S Afr Avocado Growers' Assoc Yrb, 6,
24-27.

3 Bower, JP, 1984. Effect and irrigation regime in the ripening of stored avocado fruit, cv
Fuerte. S Afr Avocado Growers' Assoc Yrb, 7, 55-56.

4 Burelli, GG, 1982. Quality and oil content of early season Fuerte avocado originating
from the Levubu region. S Afr Avocado Growers' Assoc Yrb, 5, 25-27.

5 Davies, R, Boyes, WW & De Villiers, DJR, 1935. Cold storage of plums. Rep Low
Temp, Res Lab, Cape Town (1933), 66-84.

6 Eksteen, GJ & Truter, AB, 1983. Controlled atmosphere storage and polyethylene bag
packaging of avocados. Proc XVIth International Congress of Refrigeration of the IIR
C2,307-311.

7 Faust, M & Shear, CB, 1968. Corking disorders of apples. A physiological and
botanical review. Bot Rev, 34, 411-469.

8 Faust, M & Shear, CB, 1972. The effect of calcium on the respiration of apples. J
Amer Soc Hort Sci, 97, 437-439.
9 Pantastico, EB, Mattoo, AK, Murata, T & Ogata, K, 1975. Post-harvest physiology,
handling and utilisation of tropical and subtropical fruits and vegetables. Ed EB
Pantastico. The AVI Publication Company, Westport, Connecticut.

10 Rowell, AWG & Durand, BJ, 1982. Avocado fruit quality studies in the Nelspruit area
from 1977-1981. S Afr Avocado Growers' Assoc Yrb, 5, 28-29.

11 Slabbert, MJ & Toerien, JC, 1984. The effect of rate of cooling on avocado fruit
quality. S Air Avocado Growers' Assoc Yrb, 7, 41-43.

12 Smith, JHE, 1982. Tydsduur en temperatuur-skommelings vanaf pakhuis tot op die

oorsese markte. S Air Avocado Growers' Assoc Yrb, 5, 51-53.

13 Smith, JHE, 1984(a). Avokado-oliebepalings. S A it A vocado Growers' Assoc Yrb, 7,

59-62.

14 Smith, JHE, 1984(b). Inwendige kwaliteits-analise van kommersiele avokadocultivars

deurlopend gedurende die 1983-seisoen. S Air Avocado Growers' Assoc Yrb, 7,44.

15 Smith, H & Huisman, L, 1982. Avokado-oliebepalings. S Afr Avocado Growers'

Assoc Yrb, 5, 29-40.

16 Smith, JHE & Lunt, RE, 1984. Storage temperature studies. S AirAvocado Growers'
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17 Swarts, DH, 1978. Use of microwave to determine maturity of avocados. Citrograph,

63, No 2, 1987.

18 Swarts, DH, 1980. Die invloed van abnormale lae temperature op die ontwikkeling
van koueskade by Fuerte avokado's. Subtropica, 1(1), 16-18.

19 Tingwa, PO & Young, RE, 1974. The effect of calcium on the ripening of avocado
(Persea americana Mill) fruits. J Amer Soc Hort Sci, 99, 540-542.

20 Toerien, JC, 1986. Temperature control of avocados for sea export. S Afr Avocado
Growers' Assoc Yrb, 9, 31-32.

21 Truter, AB & Eksteen, GJ, 1983. Beheerde atmosfeeropberging en poli-etileensak

verpakking van avokado's. S Air Avocado Growers' Assoc Yrb, 6, 41-45.

22 Van Lelyveld, LJ, Nel, E & Dixon, RA, 1983. Enzyme activities and appearance of
pulp spot in avocado fruit. S Air Avocado Growers' Assoc Yrb, 6, 58-59.

23 Veldman, G, 1983 Kalsuimnitraatbespuitings op avokado's to Westfalia-landgoed

met die doel om pulpvlek to verminder. S Afr Avocado Growers' Assoc Yrb, 6, 64-65.
24 Vorster, L, Toerien, JC & Bezuidenhout, JJ, 1987. A storage temperature regime for
South African export avocados. 1987 World Avocado Congress, CSIR, Pretoria.